CN103493871A - Method for preparing cool indica rice flour sago pudding - Google Patents
Method for preparing cool indica rice flour sago pudding Download PDFInfo
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- CN103493871A CN103493871A CN201310503905.6A CN201310503905A CN103493871A CN 103493871 A CN103493871 A CN 103493871A CN 201310503905 A CN201310503905 A CN 201310503905A CN 103493871 A CN103493871 A CN 103493871A
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- rice flour
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- indica rice
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Abstract
The invention discloses a method for preparing a cool indica rice flour sago pudding. The cool indica rice flour sago pudding is prepared from, by weight, 30-40 parts of indica rice flour, 50-60 parts of oat flour, 50-60 parts of rice flour, 20-30 parts of papaws, 1-2 parts of angelica sinensis, 1-2 parts of codonopsis pilosula, 2-3 parts of roses, 1-3 parts of mottled bamboo roots, 2-3 parts of cinnamon, 1-3 parts of tuckahoe, 8-12 parts of mint juice, 8-12 parts of sago juice, 3-5 parts of peanut oil and 6-8 parts of nutrition additives. The method for preparing the cool indica rice flour sago pudding has the advantages that the technology is simple, the formula is reasonable, the sago pudding prepared by the adoption of the method is cool and refreshing in flavor and smooth and soft in taste, and meanwhile, due to the fact that the medical ingredients of the angelica sinensis, the cinnamon, the tuckahoe and the like are added, the cool indica rice flour sago pudding has the effects of maintaining beauty and keeping young and is especially suitable for being eaten by female consumers.
Description
Technical field
The present invention relates to a kind of preparation method of refrigerant glutinous rice powder sago cake,, belong to food processing field.
Background technology
In the historical long river of China, various cakes emerge in an endless stream, and become people and travel at home, treat the indispensable food that the people receives lodgers.Along with improving constantly of people's quality of life, the continuous enhancing of health care consciousness, various health care cakes also arise at the historic moment, and become consumer's favorite.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of preparation method of refrigerant glutinous rice powder sago cake is provided.
The present invention is achieved by the following technical solutions:
A kind of preparation method of refrigerant glutinous rice powder sago cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: glutinous rice powder 30-40, oatmeal 50-60, ground rice 50-60, pawpaw 20-30, Radix Angelicae Sinensis 1-2, Radix Codonopsis 1-2, rose 2-3, giant timber bamboo root and rhizome 1-3, Chinese cassia tree 2-3, Poria cocos 1-3, peppermint juice 8-12, tapioca 8-12, peanut oil 3-5, nourishing additive agent 6-8;
Described nourishing additive agent is by pearl powder: coix seed oil: granada seed oil forms with the ratio of 2-3:1:1;
(2) the water soaking 2-3 minute with 80-90 ℃ by pawpaw, smash after pulling out, makes papaya puree; Radix Angelicae Sinensis, Radix Codonopsis, rose, giant timber bamboo root and rhizome, Chinese cassia tree, Poria cocos are added to suitable quantity of water and decoct, obtain decoction liquor;
(3) glutinous rice powder, oatmeal, ground rice are mixed, then papaya puree, decoction liquor are added wherein, and then add the residual components such as peppermint juice, tapioca, peanut oil, nourishing additive agent, be divided into aliquot after being uniformly mixed, pack into compressing in mould, cure to well-done, cooling rear packing, obtain.
Advantage of the present invention is:
The invention provides a kind of preparation method of refrigerant glutinous rice powder sago cake, the inventive method technique is simple, formula rationally, adopt the worth sago cake of the inventive method, taste is salubrious, taste lubrication, simultaneously, owing to having added adding of the traditional Chinese medicine ingredients such as Radix Angelicae Sinensis, Chinese cassia tree, Poria cocos, make product of the present invention there is the effect of beautifying face and moistering lotion, be particularly suitable for female consumer edible.
The specific embodiment
Embodiment 1:
A kind of preparation method of refrigerant glutinous rice powder sago cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: glutinous rice powder 40, oatmeal 50, ground rice 50, pawpaw 20, Radix Angelicae Sinensis 2, Radix Codonopsis 2, rose 3, giant timber bamboo root and rhizome 3, Chinese cassia tree 2, Poria cocos 1, peppermint juice 8, tapioca 12, peanut oil 3, nourishing additive agent 7;
Described nourishing additive agent is by pearl powder: coix seed oil: granada seed oil forms with the ratio of 3:1:1;
(2) by the water soaking of 80 ℃ 3 minutes for pawpaw, after pulling out, smash, make papaya puree; Radix Angelicae Sinensis, Radix Codonopsis, rose, giant timber bamboo root and rhizome, Chinese cassia tree, Poria cocos are added to suitable quantity of water and decoct, obtain decoction liquor;
(3) glutinous rice powder, oatmeal, ground rice are mixed, then papaya puree, decoction liquor are added wherein, and then add the residual components such as peppermint juice, tapioca, peanut oil, nourishing additive agent, be divided into aliquot after being uniformly mixed, pack into compressing in mould, cure to well-done, cooling rear packing, obtain.
The invention provides a kind of preparation method of refrigerant glutinous rice powder sago cake, the inventive method technique is simple, formula rationally, adopt the worth sago cake of the inventive method, taste is salubrious, taste lubrication, simultaneously, owing to having added adding of the traditional Chinese medicine ingredients such as Radix Angelicae Sinensis, Chinese cassia tree, Poria cocos, make product of the present invention there is the effect of beautifying face and moistering lotion, be particularly suitable for female consumer edible.
Claims (1)
1. the preparation method of a refrigerant glutinous rice powder sago cake is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: glutinous rice powder 30-40, oatmeal 50-60, ground rice 50-60, pawpaw 20-30, Radix Angelicae Sinensis 1-2, Radix Codonopsis 1-2, rose 2-3, giant timber bamboo root and rhizome 1-3, Chinese cassia tree 2-3, Poria cocos 1-3, peppermint juice 8-12, tapioca 8-12, peanut oil 3-5, nourishing additive agent 6-8;
Described nourishing additive agent is by pearl powder: coix seed oil: granada seed oil forms with the ratio of 2-3:1:1;
(2) the water soaking 2-3 minute with 80-90 ℃ by pawpaw, smash after pulling out, makes papaya puree; Radix Angelicae Sinensis, Radix Codonopsis, rose, giant timber bamboo root and rhizome, Chinese cassia tree, Poria cocos are added to suitable quantity of water and decoct, obtain decoction liquor;
(3) glutinous rice powder, oatmeal, ground rice are mixed, then papaya puree, decoction liquor are added wherein, and then add the residual components such as peppermint juice, tapioca, peanut oil, nourishing additive agent, be divided into aliquot after being uniformly mixed, pack into compressing in mould, cure to well-done, cooling rear packing, obtain;
Advantage of the present invention is:
The invention provides a kind of preparation method of refrigerant glutinous rice powder sago cake, the inventive method technique is simple, formula rationally, adopt the worth sago cake of the inventive method, taste is salubrious, taste lubrication, simultaneously, owing to having added adding of the traditional Chinese medicine ingredients such as Radix Angelicae Sinensis, Chinese cassia tree, Poria cocos, make product of the present invention there is the effect of beautifying face and moistering lotion, be particularly suitable for female consumer edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310503905.6A CN103493871A (en) | 2013-10-24 | 2013-10-24 | Method for preparing cool indica rice flour sago pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310503905.6A CN103493871A (en) | 2013-10-24 | 2013-10-24 | Method for preparing cool indica rice flour sago pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103493871A true CN103493871A (en) | 2014-01-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310503905.6A Pending CN103493871A (en) | 2013-10-24 | 2013-10-24 | Method for preparing cool indica rice flour sago pudding |
Country Status (1)
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| CN (1) | CN103493871A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766732A (en) * | 2014-01-14 | 2014-05-07 | 陆开云 | Peanut rice cake and processing method thereof |
| CN103947951A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | High-fiber health rice cake and processing method |
| CN104172017A (en) * | 2014-07-31 | 2014-12-03 | 周晓兰 | Papaya and Chinese water chestnut cake and making method thereof |
| CN106359513A (en) * | 2016-08-31 | 2017-02-01 | 贵州天楼生物发展有限公司 | Wild papaya and sago cakes and manufacturing technology thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366019A (en) * | 2011-10-21 | 2012-03-07 | 汕头市华馨香料有限公司 | Cool sago cake made of rice flour |
| CN103266039A (en) * | 2013-04-25 | 2013-08-28 | 苏州谷力生物科技有限公司 | Beauty-maintenance wine |
-
2013
- 2013-10-24 CN CN201310503905.6A patent/CN103493871A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366019A (en) * | 2011-10-21 | 2012-03-07 | 汕头市华馨香料有限公司 | Cool sago cake made of rice flour |
| CN103266039A (en) * | 2013-04-25 | 2013-08-28 | 苏州谷力生物科技有限公司 | Beauty-maintenance wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766732A (en) * | 2014-01-14 | 2014-05-07 | 陆开云 | Peanut rice cake and processing method thereof |
| CN103947951A (en) * | 2014-03-19 | 2014-07-30 | 桂玉平 | High-fiber health rice cake and processing method |
| CN104172017A (en) * | 2014-07-31 | 2014-12-03 | 周晓兰 | Papaya and Chinese water chestnut cake and making method thereof |
| CN106359513A (en) * | 2016-08-31 | 2017-02-01 | 贵州天楼生物发展有限公司 | Wild papaya and sago cakes and manufacturing technology thereof |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |